Beef Bourguignon is practically synonymous with French cooking. This classic French stew, rich with red wine and thickened with beurre manie {"kneaded butter"}, is given a vegan makeover and makes its glamorous reappearance as Beans Bourguignon {page 253}. Tender red kidney beans stand in for the traditional cow's flesh, and vegan margarine is kneaded with flour to make a vegan beurre manie.
Don't let the genre frighten you - this recipe was easy peasy to throw together. I had it on the table in just over 30 minutes! Additionally, it's made from inexpensive ingredients {depending on the wine you choose} and is a one-pot meal. Although it can be eaten as a stew, I found it especially good served over egg-free wide noodles.
The flavors were complex and deep, and only improved in the fridge, making leftovers of this stew absolutely delightful {which is convenient, as the stew made quite a lot}. Even though I made this and enjoyed it in the dead of summer {not sure what I was thinking}, I think this would be especially good served in the cool fall or winter months, with some crusty bread for sopping up the delicious broth. The ultimate comfort food - French-style!
Bon appetit!
-- Your Friendly Neighborhood Batgirl
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